Effects of bacterial cellulose on mechanical and barrier properties of gelatin-based film and its application to strawberry preservation

IF 3.1 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Tingting Chang, Anning Du, Luyao Bian, Leiqing Pan, Chong Zhang
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Abstract

Gelatin is widely used in biodegradable films, however, protein-based films often exhibit suboptimal mechanical and barrier performance. Transglutaminase (TG) has been employed to enhance these characteristics, although further enhancements remain necessary. In this study, TG-catalyzed cross-linking of gelatin films, with 4% bacterial cellulose (BC), resulted in a 42.79% increase in tensile strength, along with a 19.33% and 40.15% reduction in water vapor permeability (WVP) and oxygen permeability (OP), respectively. Two coatings, G-TG and G-TG-BC, were formulated to preserve strawberries. Following 5 days of storage at 25 °C, strawberries coated with G-TG-BC showed reduced deterioration, improved weight retention, firmness, ascorbic acid content, and enhanced antioxidant stability compared to the control. These results indicate that G-TG-BC has substantial potential for fruit and vegetable preservation.

细菌纤维素对明胶基薄膜机械性能和阻隔性能的影响及其在草莓保鲜中的应用。
明胶广泛用于生物可降解薄膜,然而,基于蛋白质的薄膜往往表现出次优的机械和屏障性能。转谷氨酰胺酶(TG)已被用于增强这些特征,尽管进一步的增强仍然是必要的。在本研究中,tg催化的明胶膜在添加4%细菌纤维素(BC)的情况下,其抗拉强度提高了42.79%,水蒸气渗透率(WVP)和氧气渗透率(OP)分别降低了19.33%和40.15%。制备了G-TG和G-TG- bc两种草莓保鲜膜。在25°C下储存5天后,与对照相比,涂有G-TG-BC的草莓变质程度降低,保重性、硬度、抗坏血酸含量均有所提高,抗氧化稳定性也有所提高。这些结果表明,G-TG-BC在果蔬保鲜方面具有巨大的潜力。补充资料:在线版本包含补充资料,网址为10.1007/s10068-025-01911-1。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Food Science and Biotechnology
Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-
CiteScore
5.40
自引率
3.40%
发文量
174
审稿时长
2.3 months
期刊介绍: The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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